Roasted-Vegetable Orzo Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
2 bell peppers (any color) |
7 tablespoons olive oil |
1 red onion, sliced |
3 zucchini, chopped |
salt and pepper |
1 pound orzo |
3 tablespoons fresh lemon juice |
2 tablespoons minced fresh parsley |
1 tablespoon minced fresh mint |
1 tablespoon minced chives |
1 cup sliced green olives |
4 ounces goat cheese |
Directions:
1. Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.
2. Preheat oven to 400ºF. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.
3. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.
4. Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.
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